Recipe Homepage > Soup > Pork Shoulder Soup with Tokay Gecko and Silky Fowl
Pork Shoulder Soup with Tokay Gecko and Silky Fowl
Difficulty:
More than 60 min
Ingredients
Tokay gecko
Pork shoulder
Black dates
Dried tangerine peels
Silky fowl
Chinese yams
Chinese wolfberries
Seasonings
Salt
Steps
1.
Blanch pork shoulder and silky fowl.
2.
Boil water with the Ultimate Rice Cooker. Put all ingredients into the Rice Cooker except the Chinese wolfberries. Add hot water, then close and lock the lid. Select the "Soup" function.
3.
Let the Rice Cooker release pressure automatically. Add Chinese wolfberries, then cook for 20 more minutes using the "Soup" function with the lid open. Season with salt.
Tips:
Maria's Tips: Scales, heads and feet of the tokay gecko have to be removed. Only make soup with the tail and body to invigorate your lungs and nourish your kidneys. Put in Chinese wolfberries at last to prevent the soup from becoming sour due to the overcooking of Chinese wolfberries.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference
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